- 4oz. dry spinach pasta (fettucini)
- 1/4 cup olive oil
- 1/2 Lb. fresh scallops
- 1 tsp. dry mustard
- 1 cup broccoli crowns
- 1 tsp. sugar
- 1 cup chopped tomato
- 1 clove garlic, minced
- 1 cup sliced fresh mushrooms
- 4 tsp. dried basil
- 2 Tbls. lemon juice
- 1 bunch leaf lettuce
- 2 Tbls. rice wine vinegar washed and drained lemon wedges
Cook pasta as directed on package, drain. Steam broccoli just until tender.
Sauté scallops in 1 Tbls. oil, just until opaque (3-4 minutes).
In a large bowl, combine lemon juice, rice vinegar, remaining oil, mustard, sugar, garlic, and basil. Mix well.
Add pasta, broccoli, tomatoes, mushrooms, and scallops. Gently toss.
Serve pasta mixture over lettuce. Garnish with lemon wedges.